Preheat your oven to 300°F (150°C). Place a 9×13-inch baking dish or a deep casserole dish on the counter. Lightly grease it if you like, but the sauce will be rich enough that sticking is minimal.
Season the beef chuck roast on all sides with a light pinch of salt and plenty of black pepper if you’d like (the onion soup mix is salty, so go easy). Lay the roast in the center of the baking dish.
In a medium bowl, whisk together the condensed cream of mushroom soup, the dry onion soup mix, and 2 cups of the beef broth until fairly smooth. It will be thick but pourable. Pour this mixture evenly over and around the roast, making sure the meat is mostly submerged in the sauce.
Cover the baking dish tightly with a double layer of foil, crimping the edges well to trap in the moisture. Slide the dish into the preheated oven and bake for 3 to 3 1/2 hours, or until the beef is very tender and easily pulls apart with a fork. Thicker roasts may need the full 3 1/2 hours.
About 25 minutes before the roast is done, bring a large pot of salted water to a boil. Add the wide egg noodles and cook until just shy of al dente according to package directions (usually 1 to 2 minutes less than the suggested time). Drain the noodles well and set aside.
When the roast is fork tender, remove the baking dish from the oven and carefully peel back the foil, watching out for hot steam. Transfer the roast to a large bowl or cutting board and shred it into bite-sized pieces with two forks, discarding any large pockets of fat.
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